Object Summary

Determination Of The Effects Of Corn And Wheat Brans Addition On Dough And Bread Characteristics

Title of object

Determination Of The Effects Of Corn And Wheat Brans Addition On Dough And Bread Characteristics

Object description

In this research, the effects of addition of corn bran, which contains a higher dietary fiber than other dietary fiber sources, were investigated on the doughs and technological and sensory properties of bread. Therefore, the aim was to investigate, highest acceptable proportion of corn bran usage, comparing corn bran and wheat bran on the effect of dough and bread properties and improving bread quality containing corn and wheat brans by adding some additives. Besides ascorbic acid and DATEM, to...